Spicy Moroccan Chickpea Casserole

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  • 2 cloves garlic chopped
  • 1 onion chopped
  • Half red pepper chopped
  • 1 tin chopped tomatoes
  • 1 large aubergine cut into cubes (peel on)
  • 1 tin chickpeas

Spices:

  • 1 heaped teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika

Light sprinkling of chilli flakes (more if you like it hotter!)

This vegetarian dish goes well with lamb should you have carnivorous tastes! It improves with age so will be good the next day too.

Fry the garlic, onion and red pepper in a little olive oil until lightly browned. Add all the spices and the tinned (or fresh) tomatoes. In a separate pan, heat some olive oil until very hot and add the cubed aubergine. Cook for a few minutes until nicely browned and then drain off any oil and add to tomato and spice mix. Add the chickpeas and simmer for half an hour. Serve with brown rice or quinoa & a green salad.